Cream of Celery Soup
Serves
2-4
Good for:
Lunch,
Dinner
Ingredients
- One litre of vegetable stock
- One head of celery – roughly chopped (keep the leaves aside and chop these finely to sprinkle on top of soup)
- One yellow onion – chopped (red onion is fine)
- One third of a cup of raw cashew pieces
- Four cloves of garlic – crushed using the back of a knife
- Half of a teaspoon of dried thyme
Step by Step Instructions
Step 1
Add the onion and garlic to a soup pan and Sauté in a small amount of vegetable stock until the onion is soft and slightly brown – approximately 5 minutes.
Step 2
Next add the celery, remainder of the stock and thyme. Bring this to a simmer and cook for 15 minutes until the celery is soft.
Step 3
Remove from the heat and allow to cool slightly – around 15 minutes.
Step 4
At this stage the soup’s ready to blend. I find it works best to do this in batches to avoid the contents of the blender overflowing. Have a second pan or a large bowl available and ladle the soup into the blender before blending at high speed for a few minutes until completely smooth. During the blending add the cashew pieces – they can be added to each batch or one batch, it doesn’t matter since it’ll all blend together.
Step 5
Add pepper to taste and if required a small amount of hot water can be added if the soup is too thick.
Notes
Due to the fibrous content of Celery this soup works best in a high powered blender (Vitamix or Blendtec), if this isn’t available the recipe works equally well using Broccoli. A stick blender will work for Broccoli.
If you don’t want to use nuts you can substitute using a cup of cooked white beans – the end result will have a slightly different texture but it’s still a creamed soup.
Freezes well.
Variations
Add a couple of tablespoons of Engevita yeast flakes to the blended soup for a cheesy flavour – particularly nice with Broccoli. Alternatively sprinkle yeast flakes or chilli flakes on top of the soup.
More Recipes
Colourful-Veggiful Farinata
Colourful-Veggiful Farinataby Elena Holmes www.elenahealthfood.comlinkedin.com/in/elena-holmes-msc-b98049141facebook.com/elenahealthandfoodServes 2-4Good for: Lunch, DinnerIngredients 250ml/ 1 cup water 200g/ 2 cups gram/chickpea flour 1 medium size leek or finely...
Cauliflower and Tofu ‘Paneer’ on a Lentil Bed
Cauliflower and Tofu ‘Paneer’ on a Lentil Bedby Elena Holmes www.elenahealthfood.com linkedin.com/in/elena-holmes-msc-b98049141 facebook.com/elenahealthandfoodServes 2Good for: Lunch, DinnerIngredients 100g/½ cup green lentils 100g/½ cup black lentils 1 small head of...
GBOMBS Lasagne
GBOMBS LasagneBy Julie Stewart Nutrition Website: juliestewartnutrition.comInstagram: julie_stewart_nutritionFacebook: juliestewartnutrition GBOMBS is an acronym that stands for Greens, Beans, Onions, Mushrooms, Berries, and Seeds. These foods are considered some of...